Right, so I am going to make a 12" cake with an 8" cake sitting on top of it (round) for my friend's birthday. I'm going to cover it in ganache and do katylou's idea of chocolate stars all over it.
I now have a question: in my shoes would you do the 'pouring' sort of ganache, or the 'spreading' sort? And do you have any advice about how to make it?
Thank you.